Asparagus With Mussel Beurre Blanc
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 medium
Onion (chopped)1 small
Carrot (peeled, chopped)1 cup
White Wine (dry)2 bunches
Asparagus (about 1 1/2 lbs)1 tbsp
Sherry VinegarDirections:
1
Bring onion, carrot, and wine to a boil in a medium saucepan
2
Add mussels and return to a boil
3
Remove from heat, cover, and let sit 10 minutes
4
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes
5
Using tongs, transfer to a bowl of ice water
6
Let cool, then drain and set aside
7
Reserve pot with water
8
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup)
9
Discard (or eat!) mussels and vegetables
10
Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup
11
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece
12
Whisk until sauce is emulsified
13
Whisk in vinegar; season with salt
14
Just before serving, warm asparagus in reserved pot of hot water
15
Drain, pat dry, and transfer to a platter
16
Gently mix locust flowers, if using, into sauce and spoon over asparagus
17
Bring onion, carrot, and wine to a boil in a medium saucepan
18
Add mussels and return to a boil
19
Remove from heat, cover, and let sit 10 minutes
20
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes
21
Using tongs, transfer to a bowl of ice water
22
Let cool, then drain and set aside
23
Reserve pot with water
24
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup)
25
Discard (or eat!) mussels and vegetables
26
Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup
27
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece
28
Whisk until sauce is emulsified
29
Whisk in vinegar; season with salt
30
Just before serving, warm asparagus in reserved pot of hot water
31
Drain, pat dry, and transfer to a platter
32
Gently mix locust flowers, if using, into sauce and spoon over asparagus